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Instant Pot Macaroni and Cheese

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This rich and creamy Instant Pot Macaroni and Cheese is the perfect family meal any night of the week! Get creative and top it with bacon bits, broccoli, or additional cheese to create a mouthwatering meal no one can pass up.

For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.

Rich and creamy Instant Pot Macaroni and Cheese is for dinner! © 2017 COOKING WITH CURLS

How to make Instant Pot Macaroni and Cheese

Add the dried pasta, chicken broth (or water), salt and butter to the liner insert.

Instant Pot Macaroni and Cheese water © 2017 COOKING WITH CURLS

Secure the lid and make sure the venting knob is in the “Sealing” position.

Press the “Manual” or “Pressure Cook” button, on “High Pressure” and use the + and – buttons to set the timer to 4 minutes.

Instant Pot Macaroni and Cheese 4 minutes manual high pressure © 2017 COOKING WITH CURLS

When the timer beeps place a towel over the venting knob and “Quick Release” the pressure. Pull the knob in short bursts to avoid a foam explosion. If you hear gurgling, turn it off and try again.

Instant Pot Macaroni and Cheese release steam © 2017 COOKING WITH CURLS

Remove the lid.

Instant Pot Macaroni and Cheese noodles © 2017 COOKING WITH CURLS

Press the “Cancel” button, then the “Sauté” button. Add the cheeses a little bit at a time stirring in between.

Instant Pot Macaroni and Cheese mix in cheeses © 2017 COOKING WITH CURLS

Continue stirring until all of the cheese is melted. Pour in the milk and add the dry mustard, paprika, onion powder and cayenne.

Instant Pot Macaroni and Cheese mix in seasonings © 2017 COOKING WITH CURLS

Stir until thoroughly combined and the mixture starts to thicken. Season to taste with sea salt and black pepper. Turn the pressure cooker off and serve.

Instant Pot Macaroni and Cheese © 2017 COOKING WITH CURLS

Macaroni and Cheese is still one of my favorite meals from childhood!

Recipe Notes:

  • I used Sharp Cheddar and Gruyere cheese, but you can substitute Gouda or Monterrey Jack for the Gruyere. A combination of cheeses will give you the best flavor.
  • When you first remove the lid there is still quite a bit of liquid left in the pot. Do not try to cook all of the liquid out or your pasta will end up being dry.
  • I am lactose intolerant so I need to use CashewMilk, which makes my Macaroni and Cheese is thinner than if you use whole milk or heavy cream….which I suggest using if possible.
  • I used Cellentani shaped noodles because I love the shape. You can use any noodles that you like, but adjust the cooking time if they are significantly smaller in size. Rule of thumb is to cook the pasta for half of the time listed on the box.

More Instant Pot Recipes to try:

In case you are wondering, I have this magical Instant Pot and absolutely love it!

Enjoy!!

Instant Pot Macaroni and Cheese © 2017 COOKING WITH CURLS

Instant Pot Macaroni and Cheese

This rich and creamy Instant Pot Macaroni and Cheese is the perfect family meal any night of the week! Get creative and top it with bacon bits, broccoli, or additional cheese.
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: American
Keyword: seafood pasta recipe
Prep Time: 10 minutes
Cook Time: 4 minutes
Total Time: 14 minutes
Servings: 6 servings
Calories: 593kcal
Author: Lisa Johnson

Equipment

  • Pressure Cooker

Ingredients

  • 4 cups chicken broth or water if needed
  • 1 pound pasta – I used Cellentani shaped pasta
  • 3 tablespoons unsalted butter
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyere cheese
  • 1 cup whole milk, heavy cream, or CashewMilk
  • .25 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 tablespoon dry mustard powder
  • pinch cayenne pepper
  • sea salt and ground black pepper to taste

Instructions

  • Add the dried pasta, chicken broth, and butter to the liner insert.
  • Secure the lid and make sure the venting knob is in the “Sealing” position.
  • Press the “Manual” or "Pressure Cook" button, on “High Pressure” and use the + and – buttons to set the timer to 4 minutes. 
  • When the timer beeps place a towel over the venting knob and “Quick Release” the pressure. Pull the knob in short bursts to avoid a foam explosion. If you hear gurgling, turn it off and try again.
  • Remove the lid. Press the “Cancel” button, then the “Saute” button. Add the cheeses a little bit at a time stirring in between.
  • Continue stirring until all of the cheese is melted. Pour in the milk and add the dry mustard, paprika, onion powder and cayenne.
  • Stir until thoroughly combined and the mixture starts to thicken. Season to taste with sea salt and black pepper. Turn the pressure cooker off and serve.

Notes

  • I used Sharp Cheddar and Gruyere cheese, but you can substitute Gouda or Monterrey Jack for the Gruyere. A combination of cheese will give you the best flavor.
  • When you first remove the lid there is still quite a bit of liquid left in the pot. Do not try to cook all of the liquid out or your pasta will end up being dry.
  • I used CashewMilk so my Instant Pot Macaroni and Cheese is thinner than if you use whole milk or heavy cream.
  • I used Cellentani shaped noodles because I love the shape. You can use any noodles that you like, but adjust the cooking time if they are significantly smaller in size.

Nutrition

Calories: 593kcal | Carbohydrates: 58g | Protein: 27g | Fat: 28g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 914mg | Potassium: 364mg | Fiber: 3g | Sugar: 2g | Vitamin A: 805IU | Vitamin C: 11mg | Calcium: 526mg | Iron: 2mg

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2 Comments

  1. Looks delicious! Who doesn’t love macaroni and cheese. Well, I guess some people don’t, that I sure do:) I keep passing your Instant Pot recipes on to my daughter who is collecting them to try:)

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